RECIPES
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RECIPES
Thai Beef Salad
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From EatingWell Magazine
September/October 1991
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NUTRITION PROFILE:
Low Calorie
| Low Carb
| Low Sodium
| Low Sat Fat
| High Potassium
| Heart Healthy
| Healthy Weight
The hot-and-sour dressing has an exotic flavor, yet has just a few ingredients.
Makes 4 servings
ACTIVE TIME: 35 minutes
TOTAL TIME: 35 minutes
EASE OF PREPARATION: Moderate
3 tablespoons fish sauce or reduced-sodium soy sauce
3 tablespoons brown sugar
1 head iceberg lettuce, halved, cored and thinly sliced
1 tablespoon canola oil, divided
12 ounces sirloin steak, trimmed of fat and thinly sliced
3 jalapeno or serrano chili peppers, seeded and minced
1 onion, finely chopped
1 clove garlic, minced
1 orange, peeled and white pith removed, coarsely chopped
1/4 cup chopped fresh cilantro
2 tablespoon chopped dry-roasted peanuts
1. Stir together fish sauce (or soy sauce) and brown sugar in a small bowl. Arrange lettuce on a platter or individual plates.
2. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat until hot but not smoking. Stir-fry beef, in batches, until browned on the outside and still pink inside, about 1 minute per batch. Spoon over the lettuce.
3. Add the remaining 1 teaspoon oil to the pan and cook chili peppers, onions and garlic, stirring occaccsionally, until softened, about 1 minute. Add the fish-sauce (or soy-sauce) mixture and bring to a boil, stirring. Remove from the heat and stir in orange and cilantro. Spoon over the lettuce and beef, sprinkle peanuts over top and serve warm.
NUTRITION INFORMATION: Per serving: 230 calories; 12 g fat (3 g sat, 5 g mono); 42 mg cholesterol; 6 g carbohydrate; 24 g protein; 2 g fiber; 455 mg sodium; 525 mg potassium.
1/2 Carbohydrate Serving
Exchanges: 1 fruit, 2 vegetable, 3 lean meat, 1 fat
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| USER COMMENTS — Add Your Comment |
The crisp texture of the veggies and the spice for the meat is a dynamic combination! It was a great meal, like having a Thai restaurant in my kitchen.
J Martin |
I don't think the addition of brown sugar is suitable. It is best to cook the beef and sauce together - only if for a 1 min.
Maria, Hong Kong |
I liked this recipe a lot! It was easy, quick, tasted fresh, and didn't require a ton of ingredients. The next time I make it I will probably cut down on the orange (or just use the juice)---though I think pineapple or even lime would also work. I had to substitute crushed red pepper because I forgot the serrano, and it was fine. I'll add this to the summer cooking repertoire!
Cory, Las Vegas, NV |
As good as my local thai restaurant
jim, golden, co |
please give a weekly menu for diabetics.
Thank You
Gran
Anonymous, Houston, TX |
Delicious, but I too think the beef should be heated, if only for a short while, with the sauce. Have lots of crispy lettuce, it's great!
Samantha, Medellin, Colombia |
Wow. This is a good recipe, so interesting and different. I think the separation of the ingredients adds a freshness to the salad! I chopped the orange segments rather small, and they were wonderful.
Marima |
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